Veggie Breakfast Tacos with Eggs & Salsa
Nutrition per serving
Protein per 100 kcal: 4.7g · Energy from macros: 19% protein / 36% carbs / 45% fat
Ingredients
- 4 small corn tortillas
- 4 large eggs
- 1/2 cup black beans, rinsed and drained
- 1/2 red bell pepper, diced
- 1/4 red onion, diced
- 1/2 cup cherry tomatoes, halved
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup fresh salsa
- 1/4 cup shredded cheddar cheese
Instructions
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, then wrap them in a clean towel to keep them soft.
Heat the olive oil in the same skillet and cook the red bell pepper and red onion for 3 to 4 minutes, until softened.
Whisk the eggs with the cumin, salt and black pepper, then pour them into the skillet with the peppers and onion.
Cook the eggs gently, stirring often, for 2 to 3 minutes until just set and fluffy, then stir in the black beans to warm through.
Spoon the egg and bean mixture into the warm tortillas.
Top each taco with fresh salsa, halved cherry tomatoes and shredded cheddar, and serve right away.
These veggie breakfast tacos are a quick, colorful start to the day — soft corn tortillas filled with fluffy scrambled eggs, black beans, sautéed peppers and fresh salsa, ready in about 20 minutes. The eggs bring protein, the beans add fibre, and the peppers and salsa add brightness without heaviness. About 340 calories and 16g of protein per serving. Find more healthy ideas at https://nutricounter.net/tools/nutrition.
